Posts Tagged iron chef morimoto

Iron Chef Morimoto’s Oyako Don For Two

So this past week, I’d been trying to figure out how to make my wife happy for a Monday night dinner.  Perusing through Iron Chef Morimoto’s Mastering The Art Of Japanese Home Cooking, I spotted his version of Oyako Don (p. 67,68). I’d made a version of this dish once before from Tsuji’s “Japanese Cooking: […]

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Red Braised Pork Belly – Morimoto Kakuni (his faster version)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/04/30/morimoto-scallop-congee/ Over the last several weeks, I started getting a little stir crazy since I hadn’t been able to get a chance to try and make some new dishes.  Work pretty much had my attention  –  trying to get another product out the door. …and then I ran across the […]

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Morimoto Scallop Congee

So my wife decided she wanted to make red braised pork shoulder/pork belly for dinner (and I knew we were going to have leftovers). I needed to think about what would go well with the red braised pork leftovers.  Well that something was going to be the Iron Chef Morimoto’s Scallop Congee (Morimoto: The New […]

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Microbatch Vinegared Sushi Rice

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/05/28/making-sushi-rice/ …The basic rice-to-vinegar ratio is 6:1 or 1 cup of vinegar for every 6 cups of uncooked rice… –Nobu:The Cookbook (p. 158) Sometimes I want sushi rice with dinner (think chirashi for two) but I don’t want to make a big amount of rice for sushi. So, I was […]

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Ingredient Alert: Tilefish (Amadai)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/04/29/morimoto%E2%80%99s-sweetfish-and-rice-red-snapper-and-rice-two/ …Third, I included at least one dish that a layman could prepare. I wanted the viewers to think, “I can prepare that too.“…  -Iron Chef Rokusaburo Michiba I recently got inspired to cook tilefish and wanted to make tilefish rice (like the one prepared by Iron Chef Michiba [less […]

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Arctic Char With Morimoto Sauce “Americane”

During the run of the Iron Chef America series, I’ve seen Iron Chefs Sakai and Morimoto use a sauce called ‘Sauce Americane/Americaine’.  I was intrigued enough that I wanted to try it.  When Iron Chef Morimoto opened his first restaurant in Philadelphia there was an item on the menu: * pan-roasted arctic char with maitake […]

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Morimoto’s Loco Moto At Home

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/12/30/morimoto-hayashi-stew-fast-version/ Boston. Dec 1st. It started snowing. So while trying to  think warm thoughts, Waikiki came to mind. And then I thought – “Loco-Moto: Iron Chef Morimoto’s Hayashi Stew with a fried egg on top…”.  A picture of the dish can be found here: and here’s what I made: So […]

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